Start by microwaving frozen blueberries for about 30 seconds until thawed but firm; don't drain juice.

In a stand mixer, combine cold, cubed unsalted butter and granulated sugar. Beat on high for about 2 minutes until creamy.

Add thawed blueberries with juice into the bowl, blending gently with butter and sugar mixture, then stir in flour, baking powder, and sea salt until just combined.

Gently fold white chocolate chips into dough, cover with plastic wrap, and chill in refrigerator for about 20 minutes.

Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.

Use a cookie scoop to portion dough onto the pan, pressing down slightly and spacing 2 inches apart.

Bake for 10 to 12 minutes until set in the middle but still soft.

Let cookies cool on the pan for 10 minutes before transferring to a wire rack.